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Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Authors Osorio-Macías DE, Vásquez P, Carrasco C, Bergenstahl B, Peñarrieta JM

Received 19 September 2017

Accepted for publication 10 November 2017

Published 30 January 2018 Volume 2018:10 Pages 1—11

DOI https://doi.org/10.2147/IJWR.S152026

Checked for plagiarism Yes

Review by Single-blind

Peer reviewers approved by Dr Ramon Gonzalez

Peer reviewer comments 3

Editor who approved publication: Dr Roger Pinder


Daniel E Osorio-Macías,1,2 Pamela Vásquez,3 Cristhian Carrasco,3 Bjorn Bergenstahl,1 J Mauricio Peñarrieta2

1Department of Food Technology, Faculty of Engineering LTH, Lund University, Lund, Sweden; 2School of Chemistry, Faculty of Pure and Natural Sciences, 3Institute of Research and Development of Chemical Processes, Department of Chemical Engineering, Faculty of Engineering, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia

Abstract: Wine is an important beverage with a long tradition, and its moderate consumption may be considered beneficial for human health. Although there are many studies regarding phenolic compounds in wines, there is a lack of information about antioxidants and phenolic content in South American wines. In this study, 35 South American red wines from four different countries, vintages 2004–2013, purchased at retail stores in La Paz, Bolivia, were studied. Resveratrol content, total antioxidant capacity (TAC) by the 2,2′-azino-bis(3-ethylbenzotiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) methods, total phenolic content (TPH), total flavonoids (TF), and main saccharides were assessed using the well-established spectrophotometric and high-performance liquid chromatography methods. The results ranged from 4 to 24 mmol/L for TAC determined by ABTS method and 14 to 43 mmol/L for TAC determined by FRAP method, 1600 to 3500 mg gallic acid equivalents/L for TPH, and 2 to 6 mmol catechin equivalents /L for TF. The resveratrol content ranged from 0.1 to 8 mg/L. Saccharides, glucose, and fructose content ranged from 0.4 to 10 g/L, 1.4 to 8.6 g/L, and 0.2 to 12 g/L, respectively. There was a high correlation among the different methods. The results showed that some wines growing at high altitude (>1500 meters above the sea level) have higher amounts of TAC and phenolic content, including resveratrol, while non-varietal wines showed the lowest values. It was also observed that the saccharose content in some wines was surprisingly high, suggesting saccharose dosing after fermentation.

Keywords: ABTS, FRAP, high altitude, HPLC, PCA, Bolivia

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